Staying in tonight but don’t want to spend on a takeaway? Here’s some delicious Friday fakeaway ideas to make your weekend healthier and cheaper!
Garlic chilli prawns with green beans
Preparation time: 10 minutes | Cooking time: 15 minutes
Ingredients (Serves 2)
- 120g jasmine rice
- 180g pack Waitrose Extra Large King Prawns
- 1 tsp tomato purée
- ½ tsp chilli flakes
- 1 tsp Chinese rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame oil
- 1 tsp reduced-salt soy sauce
- 1½ tbsp vegetable oil
- 200g fine green beans, trimmed and halved
- 1 salad onion, sliced
- 1 garlic clove, crushed
- 1 tsp finely grated fresh root ginger
- 1 tsp sesame seeds, toasted
- Cook the rice according to pack instructions, drain and set aside. Pat the prawns dry on kitchen paper. In a small bowl, mix the tomato purée, chilli flakes, vinegar, honey, sesame oil and soy sauce.
- Heat a large wok over a high heat and add the vegetable oil, beans, onion, garlic and ginger. Stir-fry for 30 seconds, then add the prawns and fry for another minute. Tip in the tomato purée mixture and fry for another 2 minutes until everything is nicely coated and the prawns are cooked through.
- Divide the rice between bowls, top with the prawns and beans, and sprinkle with sesame seeds to serve.
Slow-roasted sticky ribs
Preparation time: 15 minutes | Cooking time: 2 hours 15 minutes
Ingredients (Serves 4)
- 1kg essential Waitrose British Pork Spare Ribs
- 2 tsp Bart Chinese Five Spice
- 4 tbsp hoisin sauce
- 2 tbsp clear honey
- 1 tbsp vinegar (wine, rice, cider or malt — whichever you prefer)
- Preheat the oven to 160ºC, gas mark 3. Place the ribs on a large double layer of foil and sprinkle with 1 tsp of the five spice and a pinch of salt. Close up the foil to form a tight parcel, place in a roasting tin and roast for 2 hours until the ribs are completely cooked through and the meat is very tender.
- Mix together the hoisin sauce, honey, vinegar and remaining 1 tsp of five spice.
- Raise the oven temperature to 200ºC, gas mark 6. Open up the foil and brush the ribs with the hoisin marinade, then return to the oven, with the foil still open, for 10 –15 minutes until dark and sticky. Serve with your choice of side dishes.
Sweet potato massaman curry (vegan)
Preparation time: 20 minutes | Cooking time: 30 minutes
Ingredients (Serves 2-4 )
For the massaman curry paste
- 1 cup salted peanuts
- 2 tsp maple syrup
- ¼ cup tamari
- Juice of 2 limes
- Zest of 1 lime
- Big knob of ginger
- 1 tsp chilli flakes
- 1 stalk lemon grass
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- ½ tsp cinnamon
- ¼ tsp cloves
- Pinch nutmeg
- Twist black pepper
- 2 echallion shallots, sliced
- 4 cloves garlic
- 1 can reduced fat coconut milk
- ¾ cup curry paste
- 1 can water (after you’ve poured in the coconut mlk)
- 2 medium sweet potatoes chopped into cubes
- 2 cup chopped red peppers
- 1 cup chopped green beans
For the topping
- Toasted peanuts
- Handful shallots, thinly sliced
- Fresh coriander
- Pop all the curry paste ingredients into a food processor or high-speed blender and blitz until you get a paste consistency.
- Add the coconut milk, water and curry paste to a large saucepan and mix thoroughly. Bring to a boil and then reduce to a simmer.
- Add in the sweet potatoes and simmer for 10 minutes.
- Next add the peppers and green beans and simmer for a further 10 minutes
- Ladle into bowls and top with lots of crushed peanuts, sliced shallots and fresh coriander.
Blue cheese beef burger with a celery & radish salsa and caramelised shallots
Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients (Serves 4 )
For the shallots
- 8 shallots
- 3 tsp butter
- 1 tsp brown sugar
- ½ tsp balsamic vinegar
For the salsa
- 2 sticks celery
- 4 radishes
- ½ tbsp white wine vinegar
- ½ tbsp olive oil
For the burger
- 4 beef burgers
- 4 brioche burger buns
- 1 little gem lettuce
- 4 slices of blue cheese
- Peel and slice the shallots. Heat the butter in frying pan until sizzling, add the sugar and vinegar and swirl together.
- Turn the heat down to a medium-low heat, tip in the shallots, season and stir to coat. Continue to cook the shallots, stirring occasionally for 10 minutes until they are caramel coloured and very soft. Set aside.
- While the shallots are cooling, make the salsa. Finely dice the radish and celery and put them in a bowl with the oil and vinegar and season. Stir well and set aside.
- Cook the burgers on the BBQ, grill or griddle and toast the buns. Lay some little gem on the base of the bun and add a tablespoon of salsa. Put the burger on top with a slice of cheese then top with the caramelised shallots. Hold the whole thing together with a skewer or steak knife through the middle.
South Indian style chicken curry
Preparation time: 25 minutes | Cooking time: 25 minutes
Ingredients (Serves 4)
- 3 green finger chillies, roughly chopped
- ½ tsp turmeric
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- 2 tsp root ginger, peeled and finely grated
- 4 garlic cloves, roughly chopped
- ½ tsp salt
- 10 shallots, topped, tailed and cut in half
- 4 tbsp sunflower or groundnut oil
- 6-10 curry leaves
- 2-4 cloves
- 500g boneless and skinless chicken breasts, cut into 4cm pieces
- 200ml coconut milk
- Serve with plain basmati rice
- In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp of cold water to make a coarse to medium paste.
- In a bowl combine the chicken and the spice paste so all the chicken pieces are coated, allow to marinade for 20 minutes or longer if possible.
- Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the chicken and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
- Tip in the remaining shallots and continue frying for 10-12 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
- Pour over the chicken and mix well. Simmer for 5-7 minutes until the chicken is cooked.
- Serve hot with plain basmati rice.